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One Pot Sausage and Mushroom Cassoulet
One Pot Sausage and Mushroom Cassoulet

One Pot Sausage and Mushroom Cassoulet

with Cheese, Spinach and Ciabatta Toasts

Emma Blanchet
Emma BlanchetPublished on December 02, 2024

Originating from the south of France, cassoulets are typically slow-cooked and rich stews, but our One Pot Sausage and Mushroom Cassoulet comes together a little faster for your table in just 15 minutes.

Tags:
Calorie Smart
Allergens:
Wheat
Cereals containing gluten
Sulphites
Barley
Milk
Egg

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total15 minutes
Active 15 minutes
DifficultyEasy

Ingredients

serving amount

225 grams

British Pork and Oregano Sausage Meat

(Contains: Wheat, Cereals containing gluten, Sulphites)

80 grams

Sliced Mushrooms

1 sachet(s)

Dried Rosemary

1 carton(s)

Butter Beans

1 carton(s)

Tomato Passata

28 grams

Red Wine Stock Paste

(Contains: Sulphites)

1 unit(s)

Ciabatta

(Contains: Wheat, Cereals containing gluten, Barley May contain traces of: Cereals containing gluten, Rye)

40 grams

Baby Spinach

25 grams

Sun-Dried Tomato Paste

20 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

Not included in your delivery

1 tsp

Sugar

100 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)2605 kJ
Energy (kcal)623 kcal
Fat26.8 g
of which saturates10.7 g
Carbohydrate56.3 g
of which sugars10.8 g
Dietary Fibre13.9 g
Protein31.2 g
Salt5.5 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Large Frying Pan
Serrated Knife

Cooking Instructions and Tips

1
  • Heat a drizzle of oil in a large frying pan on medium-high heat.
  • Once hot, fry the sausage meat and mushrooms, 6-7 mins. 
  • Break the mince up as it cooks, then drain the fat. Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
2
  • Add the rosemary, butter beans and their liquid, passata, red wine stock paste, sugar and water (see pantry for both) to the pan.
  • Bring to the boil.
  • Lower the heat. Simmer until the sauce has thickened, 3-4 mins.
3
  • Meanwhile, halve the ciabatta.
  • Toast the ciabatta halves in your toaster until golden.
  • Add the spinach to the cassoulet in handfuls, making sure it's piping hot, 1-2 mins.
  • Stir in the sun-dried tomato paste. Remove from the heat.
4
  • Share your cassoulet between bowls.
  • Sprinkle over the cheese.
  • Halve the ciabattas diagonally into triangles. Serve alongside the cassoulet with a drizzle of olive oil for dipping and scooping.

Enjoy!

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